Moroccan Lamb Tagine

Instructions

1. 1

   Sauté Onions and Carrots

   5 min

   In a heavy-bottomed pot, pour in olive oil and set the heat to medium. When the oil is shimmering, add the finely sliced onion and chopped carrots, stirring occasionally for 3-4 minutes until the vegetables are softened and the onions become translucent.

2. 2

   Brown the Lamb

   22 min

   Introduce the 500 grams of lamb leg, cut into chunks, into the pot. Sear the meat for about 5-7 minutes until it is browned on all sides, then stir in the minced garlic along with cumin, ginger, saffron, and cinnamon. Cook for an additional 2-3 minutes to allow the spices to release their fragrant aromas.

3. 3

   Combine Ingredients and Boil

   14 min

   Add the honey and 100 grams of apricots to the pot, crumbling in the vegetable stock cube. Pour approximately 500ml of boiling water into the pot, ensuring it just covers the meat, then stir thoroughly and bring the mixture to a rolling boil.

4. 4

   Simmer the Tagine

   1 min

   Once the mixture reaches a boil, reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and let it cook undisturbed for 1 hour, allowing the flavors to meld and the lamb to become tender.

5. 5

   Add Butternut Squash

   83 min

   After simmering for an hour, remove the lid and give the tagine a gentle stir. Add the chopped butternut squash to the pot and continue cooking for another 20-30 minutes, or until the squash is soft and the lamb is fully cooked and tender.

6. 6

   Plate and Garnish

   5 min

   Once fully cooked, serve the tagine hot on plates alongside steamed couscous. Garnish generously with chopped parsley for a fresh touch, and sprinkle with pine nuts if desired for added texture.

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